Double Chocolate Ice Cream with Raspberry Swirl

Double chocolate ice cream with raspberry swirl

Summer is here and I am posting my very first ice cream on this blog, yay! It is a double chocolate ice cream with a raspberry swirl. It actually is so good, I barely managed to take pictures of it, we just had to eat and eat and eat it. Double chocolate ice cream with raspberry swirl

I have to confess something, I don’t really like ice cream. Yes, I am a weirdo. Sorry, but I rather take that heavy cream and use it in a cake. Like in a no-bake lime cheesecake. Or a no-bake strawberry cake. Or in an Eton mess cake, there are so many options. Why people get so excited about frozen heavy cream, I don’t know and let’s face it, ice cream mainly is frozen heavy cream. But I have a husband who is a big ice cream lover. And he had to get an ice cream machine. Even though I warned him. Even though I told him that I would probably not eat a lot of his creations. But he didn’t listen. And got an ice cream machine anyway. And tried several recipes.

Double chocolate ice cream with raspberry swirlAnd then, while I was checking out Pinterest, I stumbled upon this recipe. And was sold immediately. And figured, if there is a chance that I like ice cream, it is this one. Because I am a huge chocolate lover. And I do find that raspberries are the best companion for chocolate. That’s why I made this chocolate cake with raspberry curd and fresh raspberries.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheSo I gave this recipe from Saving Room for Dessert a chance. It is a bit of work. And I had to convert the recipe to a metric version. If you rather go with the American cups and inches, go back to the source. I didn’t change the recipe that much. I just lowered the sugar amount a little bit. But that’s about it.

Double chocolate ice cream with raspberry swirl

So as stated, this is a double chocolate ice cream with a raspberry swirl. The raspberries give it this nice tangy flavor. Oh these chocolate chunks, I just LOVE them. The ice cream contains a bit of coffee, but you will not taste it. It just intensifies the chocolate flavor. So this is for you, if you like chocolate ice cream, intense chocolate ice cream with chocolate chunks plus a raspberry swirl. But be warned, you may eat more than you originally had planned…

Credit: Saving Room for Dessert

Double Chocolate Ice Cream with Raspberry Swirl

Serves: 1.4 liters
Cooking Time: 35min preparation + Overnight chilling + 4hrs freezing


  • Chocolate Syrup
  • 50 grams of unsweetened cocoa
  • 125 grams of freshly brewed coffee
  • 70 grams of regular sugar
  • 50 grams of semi-sweet chocolate, chopped
  • A pinch of sea salt
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 70 grams of cream cheese

  • Chocolate Ice Cream
  • 360 grams of milk (I like to take milk with fat content of 3.9)
  • 360 grams of heavy cream
  • 100 grams of regular sugar
  • 2 tablespoons of honey
  • 1 tablespoon of cornstarch
  • 50 grams of semi-sweet chocolate, chopped

  • Raspberry Sauce
  • 375 grams of fresh or frozen raspberries
  • 90 grams of regular sugar



For the chocolate syrup combine the cocoa, coffee, and sugar in a small suacepan and bring to boil. Boil for 30 seconds, then take off heat and stir in chocolate. Once melted, add salt and vanilla extract. Add last the cream cheese, stirrring until blended. Set aside.


For the chocolate ice cream you will need a double-boiler. Combine the milk, heavy cream, sugar, and honey in the smaller pot and place on top of the double-boiler. Bring water in the second pot to a boil and reduce temperature to medium while constantly stirring. Let simmer for about five minutes. Meanwhile mix the cornstarch with a little bit of extra milk (about two tablespoons) in a mug until you don't see any lumps. Add this mixture to the ice cream and simmer for an additional minute. Take off the heat and stir in the chocolate syrup. For half an hour stir every five minutes and then place in fridge overnight.


Meanwhile prepare the raspberry sauce by placing the raspberries and sugar in a saucepan. Bring to boil and let simmer for about ten minutes, smash raspberries if need be. If you desire, you can take out the seeds, however, I just leave them as they are. Set aside.


Churn the ice cream according to the instructions of your ice cream machine. When almost done, add the chopped up chocolate chunks. Layer the ice cream in three layers, each time using 1/3 of the raspberry sauce as the next layer. Freeze for a few hours before serving.

Double chocolate ice cream with raspberry swirl

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